Rating: 4 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 1

You can substitute flour tortillas for the Quick Chinese Pancakes, if desired.

Recipe by Cooking Light September 1998

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Recipe Summary

Yield:
4 servings (serving size: 1 1/2 cups moo shu and 3 pancakes)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine mushrooms and boiling water in a bowl; cover and let stand 30 minutes or until soft. Drain; slice mushrooms into thin strips.

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  • Heat sesame and vegetable oils in a large nonstick skillet or wok over medium-high heat. Add eggs, and stir-fry 2 minutes. Remove eggs from pan. Add minced ginger and garlic to pan, and stir-fry 1 minute. Add mushrooms, cabbage, and bell pepper; stir-fry 2 minutes. Add onions and next 4 ingredients (onions through hoisin sauce), and stir-fry 1 minute. Stir in eggs. Garnish with fresh chives, if desired. Serve with Quick Chinese Pancakes.

Nutrition Facts

377 calories; calories from fat 27%; fat 11.4g; saturated fat 2.8g; mono fat 4.1g; poly fat 3g; protein 16.5g; carbohydrates 51.4g; fiber 4.4g; cholesterol 223mg; iron 4.1mg; sodium 567mg; calcium 209mg.
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